Background: The natural antioxidants from biological resources have gained much attention. There are reports of some strains of Lactobacillus that may be a good natural source for antioxidants, thereby helping the human ...

This study focuses on the addition of tapioca starch as a stabilizer in the formulation of yogurt-like products made from coconut milk. Yogurt-like products supplemented with tapioca starch at 0.5, 1.0, 1.5 and 2.0% (w/w) ...

This study aims to explore the impact of fructooligosaccharides (FOS) on physicochemical, rheological, and microbiological properties of lactose-free functional yogurts fermented with probiotic cultures. Milk was hydrolyzed ...

Ready-to-eat (RTE) fish burgers were developed from minced striped catfish (Pangasius hypophthalmus) and salmon (Salmo salar) mixed at the ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 by thermal processing in flexible ...